Abstract
The separation of calcium from wine as oxalate prior to determination by flame photometer, is described. The depressive effect of oxalate on the emission intensity at 622 mµ has been eliminated at the temperature of the air-coal gas flame by dissolving the calcium oxalate in perchloric acid.
The method is rapid. Several samples can be processed in an hour, and the results are in good agreement with those obtained from the established ashing-EDTA titration method.
- Accepted June 1966.
- Published online January 1966
- Copyright 1966 by the American Society for Enology and Viticulture
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